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Ingredientes
- 4 c. Canned low-salt chicken broth, (or possibly more)
- 1 lb Carrots, peeled, sliced
- 1 x Russet potato, peeled, cut into cubes (8-oz)
- 1 med Onion, minced
- 1 tsp Grnd ginger
- 2 tsp Fresh lemon juice
- 1 tsp Chopped peeled fresh ginger
- 2 c. Packed thinly sliced spinach leaves
- 1/2 c. Plain nonfat yogurt
Direcciones
- Combine 4 c. broth, carrots, potato, onion and grnd ginger in large saucepan and bring to boil. Reduce heat; cover and simmer till vegetables are very tender, about 25 min.
- Using slotted spoon, transfer vegetables to processor. Puree till smooth. With machine running, gradually add in soup broth to processor.
- Return soup to same saucepan, thinning with more broth if necessary.
- Add in lemon juice and fresh ginger; simmer 3 min. Add in spinach and simmer till wilted, about 2 min. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1855g | |
| Calories 622 | |
| Calories from Fat 100 | 16% |
| Total Fat 11.27g | 14% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 673mg | 28% |
| Potassium 3626mg | 104% |
| Total Carbs 107.69g | 29% |
| Dietary Fiber 17.0g | 57% |
| Sugars 32.13g | 21% |
| Protein 34.32g | 55% |
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